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From Barnes & NobleThe Barnes & Noble Review
Grilling isn't just tasty, it's fun. You light a fire; you slap big, marinated meat on metal; you poke and turn. The sweetness of summer nights is nothing without a grill. And any food -- fish, fowl, or zucchini -- tastes better with those crispy cross-hatches on top.
In this book, grill experts John Harrisson and Frederick J. Simon share with us their favorite recipes for the open flame. They cover all the bases: beef, pork, lamb, seafood, chicken, veggies, and even fruit. With tips for beginners and exotic recipes for the initiated, Harrisson and Simon provide us with the essential ingredients of super grilling. (Jesse Gale)